Best Veg Pie Recipes for Easy and Delicious Meals

Vegetable pies are the perfect comfort food—warm, hearty, and bursting with fresh flavors. Whether you’re a vegetarian, looking to add more plant-based meals to your diet, or just a fan of delicious pies, these veg pie recipes will satisfy your cravings.

From flaky golden crusts encasing a medley of garden-fresh veggies to creamy, savory fillings that feel like a warm hug, these recipes are sure to become family favorites. The versatility of vegetable pies means you can easily swap ingredients based on what’s in season or what you have on hand.

Let’s dive into the best veg pie recipes that are simple to make, nutritious, and absolutely mouthwatering.

Why You’ll Love This Recipe

These vegetable pies combine the perfect balance of crispy, buttery pastry with vibrant, flavorful fillings. They are ideal for any occasion—whether it’s a cozy weeknight dinner or a special holiday gathering.

Vegetarian and vegan-friendly options mean everyone can enjoy these pies. Plus, they freeze well, making them great for meal prep and leftovers.

The recipes highlight fresh, wholesome ingredients that bring out natural sweetness and earthiness in vegetables, enhanced by herbs and spices.

Best of all, these pies are customizable! Use different veggies, add cheese or plant-based alternatives, and experiment with spices to suit your taste buds.

If you love comforting meals with a nutritious twist, you’ll adore these veg pie recipes.

Ingredients

Classic Mixed Vegetable Pie

• 1 sheet of puff pastry (about 250g), thawed
• 2 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1 tbsp all-purpose flour (for thickening)
• 1 egg, beaten (for egg wash, optional)

Spinach and Feta Veg Pie

• 1 sheet puff pastry (250g), thawed
• 300g fresh spinach, washed and chopped
• 150g feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup cream cheese or ricotta
• Salt and pepper to taste
• 1 tsp nutmeg
• 1 egg, beaten (for egg wash, optional)

Sweet Potato and Chickpea Pie

• 1 sheet shortcrust pastry (250g), thawed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (400g) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 tbsp curry powder
• 2 tbsp olive oil
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh coriander for garnish
• 1 egg, beaten (for egg wash, optional)

Equipment

• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Large skillet or sauté pan
• Rolling pin (if pastry needs rolling)
• Pie dish or ovenproof dish (about 9-inch diameter)
• Pastry brush
• Oven
• Colander (for rinsing vegetables)
• Spatula or wooden spoon

Instructions

Classic Mixed Vegetable Pie

1. Preheat your oven to 400°F (200°C). Lightly grease your pie dish.
2. Boil the potatoes and carrots in salted water until just tender, about 8-10 minutes. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent and fragrant, about 3 minutes.
4. Add green beans and peas to the skillet, cook for 5 minutes, then stir in thyme and rosemary.
5. Mix in cooked potatoes and carrots. Sprinkle the flour over the vegetables, stirring well to coat.
6. Gradually add vegetable broth, stirring constantly until the mixture thickens. Season with salt and pepper. Remove from heat.
7. Roll out the puff pastry, fit it into the pie dish, trimming edges if necessary.
8. Pour the vegetable filling into the pastry shell, spreading evenly.
9. Cover with another sheet of pastry or fold edges over and crimp. Make a few slits on top to vent steam.
10. Brush the top with beaten egg for a golden finish, if desired.
11. Bake for 25-30 minutes or until pastry is golden brown and crisp.
12. Let the pie rest for 10 minutes before slicing and serving.

Spinach and Feta Veg Pie

1. Preheat oven to 375°F (190°C). Grease your pie dish.
2. Heat olive oil in a pan, sauté onions and garlic until soft.
3. Add chopped spinach, cook until wilted and moisture evaporates.
4. Remove from heat, stir in feta, cream cheese, nutmeg, salt, and pepper.
5. Roll out puff pastry, line your pie dish.
6. Fill with the spinach mixture, spread evenly.
7. Cover with another pastry sheet, seal edges and cut vents on top.
8. Brush with beaten egg, bake for 25 minutes until golden.
9. Cool slightly before serving.

Sweet Potato and Chickpea Pie

1. Preheat oven to 375°F (190°C). Grease your pie dish.
2. Boil sweet potatoes until tender, about 10 minutes. Drain and mash roughly.
3. Heat olive oil, sauté red onion until soft.
4. Add chickpeas and curry powder, stir for 2 minutes to coat chickpeas in spices.
5. Stir in coconut milk, cook until slightly thickened.
6. Mix chickpea mixture with mashed sweet potatoes, season with salt and pepper.
7. Roll out pastry, line pie dish and add filling.
8. Cover with another pastry sheet or lattice, trim and seal edges.
9. Brush with beaten egg, bake for 30 minutes until crust is golden.
10. Let sit for 10 minutes before serving.

Tips & Variations

“For a vegan twist, use plant-based pastry and substitute egg wash with almond milk or melted coconut oil.”

Feel free to swap out vegetables depending on what you have — mushrooms, zucchini, bell peppers, and corn work wonderfully in these pies. Add fresh herbs like basil, parsley, or dill to brighten flavors.

For a richer filling, stir in some cream or cheese alternatives. To make your pie extra flaky, chill your pastry before baking and avoid overworking the dough.

If you want a gluten-free option, try gluten-free pastry sheets available in many stores or make your own with gluten-free flour blends.

Nutrition Facts

Serving Suggestions

Vegetable pies pair beautifully with fresh salads, like a crisp mixed greens salad with lemon vinaigrette or a tangy coleslaw. For a heartier meal, serve alongside roasted root vegetables or a bowl of homemade soup.

Try adding a dollop of sour cream or a drizzle of chutney for extra flavor. If you enjoy warm spices, a side of spiced yogurt or raita will complement the pies well.

For more inspiration on side dishes, check out our Kansas City Coleslaw Recipe or the refreshing Kosher Sushi Salad Recipe.

Conclusion

These veg pie recipes are a wonderful way to enjoy the bounty of fresh vegetables wrapped in a flaky, golden crust. Whether you prefer the classic mixed vegetable pie, the rich spinach and feta combination, or the exotic sweetness of sweet potato and chickpeas, these dishes are sure to delight your taste buds and nourish your body.

By embracing seasonal veggies and simple pantry staples, you can create nourishing, comforting meals that suit any occasion. Plus, with easy variations and helpful tips, you can tailor each pie to your preference or dietary needs.

Don’t forget to explore other delicious recipes like our Magic Dough Recipe for perfect pastry every time and the indulgent Lump Of Coal Recipe for dessert. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Veg Pie”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegetable pie packed with fresh veggies and a flaky crust. Perfect as a comforting meal any day of the week.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 onion, chopped”, “2 garlic cloves, minced”, “2 carrots, diced”, “1 cup mushrooms, sliced”, “1 cup frozen peas”, “1 cup diced potatoes”, “1 cup vegetable broth”, “1/2 cup cream”, “1 teaspoon dried thyme”, “Salt and pepper to taste”, “1 sheet puff pastry”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 200\u00b0C (400\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, mushrooms, peas, and potatoes; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and cream; add thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer until vegetables are tender and sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a baking dish.”}, {“@type”: “HowToStep”, “text”: “Cover with puff pastry, seal edges, and cut slits on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes until pastry is golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “6 g”, “fatContent”: “15 g”, “carbohydrateContent”: “38 g”}}